Quality

Sago consumers prefer white colour.But the colour is the first casualty in case of any imperfection or any shortcut deliberate or accidental in the manufacturing process.The unscrupulous manufacturers resort to the unsavory practice of adding chemicals like bleaching agents (such as calcium hypochlorite, sodium, hypochlorite, etc.,); acids (such as sulphuric acid, hydrochloric acid, phosphoric acid, etc.,); and artificial whitening agents (such as 2-B-Con or Tinopal) to impart an artificial brilliant white colour to their improperly manufactured sago. The chemically treated sago overcomes the handicap of colour but is not good for the health of the consumer and attracts the Food Adulteration Act. To ensure that chemical treatment of sago is not encouraged Sagoserve has established a modern lab in its premises and all the dispatches by the members are tested for ph, CN, chloride and sulphates.

Only those lots which pass all the above tests are accepted for sale by us.This has forced the manufacturers to improve their factories and the manufacturing process so that their dispatches do not fail in any of the tests in our lab.

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